Cauliflower is one of my favorite vegetables that I always have in my refrigerator. From Aloo Gobhi to Paav bhaji and Cauliflower Soup this versatile vegetable has been in rotation for my weekly meals. I also enjoy the cauliflower pizza and my recent obsession is the cauliflower jeera rice that pairs really well with Indian curries. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry Thank you for your overwhelming positive responses to my most popular Chicken Biryani Recipe. Since many of you have requested a low-carb version, I decided to make the Biryani using cauliflower rice. And I am happy to tell you guys that this keto-friendly chicken biryani has the same biryani flavors as tender cooked chicken we love. Depending on how much you cook the cauliflower rice, it can have a bit crunchy texture or can be soft and well cooked.
What does Cauliflower rice taste like?
Cauliflower rice does not taste like regular rice. It has a mild, nutty taste and if cooked properly has a nice chewy texture like rice. The best part of cooking cauliflower rice in a recipe like biryani is that the aromatic ghee and spices completely mask the natural smell of cauliflower.
How to make cauliflower rice?
Although you can buy ready-made cauliflower rice from the produce aisle or frozen section of most grocery stores, it is very easy to make cauliflower rice at home. You can either use a boxed grater or simply pulse chunks of cauliflower florets in a food processor. I prefer the food processor as it is mess-free and quick. You can also use the grater blade in the food processor and grate the cauliflower florets to make the rice.
Step by step Recipe to make Cauliflower Rice Chicken Biryani
Start with marinating the Chicken. In a medium bowl add garam masala, ginger, garlic, Kashmiri red chili powder, turmeric, mint, cilantro, lemon juice, yogurt, and salt. Mix well. Add chicken and mix well to coat the chicken with the marinade. Allow the chicken to marinate for 20 minutes or can be refrigerated overnight. Add saffron to the warm milk and set aside (photos 1 - 4).
Next, make the cauliflower rice. Add cauliflower florets to the food processor and pulse until the cauliflower is riced. Fill only ⅓ of the food processor at a time and make the cauliflower rice in 2 to 3 batches for evenly riced cauliflower (photos 5 - 6).
Heat 2 tablespoons of ghee in a medium pot. Add onions and saute on medium-high heat until they turn golden brown and start to caramelize. Takes about 10 to 15 minutes. You can use a lid to speed the process, just remember to stir every 2 to 3 minutes. Take half of the onions out and reserve (photos 7 - 10).
Add remaining ghee, add cumin seeds, and bay leaf in the ghee. Saute for a minute. Add marinated chicken and mix well. Cook covered for about 5 to 7 minutes or until the chicken is fully cooked (photos 11 - 14).
Add riced cauliflower and salt and gently mix everything together. Cook covered on low-medium heat for 10 minutes. Note: If you like a little more bite to the cauliflower cook it for 6 to 8 minutes. Stir everything together, spread the reserved caramelized onions on top, saffron bloomed in milk and garnish with mint and cilantro (photos 15 - 18).
Enjoy hot with a squeeze of fresh lemon.
Serving Ideas
Beet RaitaSpicy Mango SaladCucumber Raita - Add peeled and grated cucumbers in whisked greek yogurt. Next, stir in salt and cumin powder. Garnish with mint or cilantro.
Love all the warm biryani flavors? Check out some of our family favorite biryani recipes:
Chicken Biryani with Basmati RiceVegetable and Paneer BiryaniShrimp Biryani Chickpea BiryaniBrown Rice Chicken BiryaniFish Biryani
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